Warm cauliflower salad

Warm cauliflower salad

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(25 ratings)

Prep: 15 mins Cook: 35 mins

Easy

Serves 4
Cauliflower is often overlooked, but try it roasted in this winter salad for a plateful of crunchy goodness

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal206
  • fat11g
  • saturates1g
  • carbs19g
  • sugars18g
  • fibre4g
  • protein8g
  • salt0.11g
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Ingredients

  • 1 cauliflower, broken into florets
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 red onion, thinly sliced
  • 3 tbsp sherry vinegar
  • 1½ tbsp honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 3 tbsp raisins
  • small bunch dill, snipped
  • 3 tbsp toasted, flaked almond
    Almond

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 50g baby spinach

Method

  1. Heat oven to 200C/180C fan/gas 6. Toss the cauliflower with the olive oil, season and roast for 15 mins. Stir in the red onion and carry on roasting for 15-20 mins more until tender.

  2. While the cauliflower is roasting, mix the vinegar, honey and raisins with some seasoning.

  3. When the cauliflower is done, stir in the dressing, dill, almonds and spinach, and serve.

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Comments, questions and tips

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msmooo
5th Jul, 2017
5.05
Loved this recipe, a nice change. Had to tweak as to what I had. Used white wine vinegar, no rasins, was going to use cranberries but had none of these either! When roasting the cauli I added fennel seeds as I didn't have dill either.... So not quite the recipe as written, but close enough, and shows it is easily adapted. Also gave a good grating of fresh parmesan before serving... stiring through with the toasted almonds..
Grubadubdub
31st Jan, 2016
5.05
My vegetarian guests loved this salad so much. I don't think it needs quite so many raisins because the honey is sweet enough but otherwise perfect. Next time I will just sprinkle the almonds on top and not stir through because they became soggy.
nik-o-lai
2nd Oct, 2015
3.8
Pretty nice recipe and a good way to eat lots of cauli. I used about two pinches of chopped dill but that was nearly too much - but I've never been much of a dill fan.
bandcamper
1st Jun, 2015
5.05
I made a batch of this on Saturday and have it in Kilner jars to have cold for my lunches this week. Absolutely delicious, the tangy dressing really lifts the flavours, it's very moreish! A new way of cooking cauliflower which I'll definitely do again. Would be a nice salad to take to a BBQ.
hungry eyes's picture
hungry eyes
15th Apr, 2015
3.8
Yum! Really easy to make, tastes great. Cold leftovers the next day still good. Portions as given are ample for a main meal on its own (well... might've had some extra spinach, Popeye would approve). Cheap and tasty, will be making again.
smp1972
16th Oct, 2013
This recipe is listed as vegan but I'm afraid honey is not acceptable to a vegan diet
goodfoodteam's picture
goodfoodteam
14th Jan, 2014
Hi there. This recipe was incorrectly listed in the vegan collection and has now been removed. We'd like to apologise for this error and also thank you for flagging it. Best wishes, BBC Good Food web team
zoebazuin
5th Jun, 2013
5.05
I added chickpeas and roasted them along side the cauliflower. I skipped the raisins, thought about dried cranberries, but ended up forgetting to put them in anyway. great flavors.
louweeza
17th May, 2013
4.05
Just an insanely bizarre combination of flavours but somehow it worked!
ajaiman
15th Mar, 2013
two yumyums and a rumbly tumbly!! we substituted salted cashews for the roasted almonds shenanigans and we added fresh fennel, which really goes well with the dill. we would like to thank the creator of this recipe because we enjoyed it immensely. we would also like to thank the creators of pesto cheese, because it is an excellent accompaniment to the dish. by the way (is an excellent album), we made this our main dish, with bread, pesto cheese and some beer and it was completely satisfying and fulfilling.

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Melanie Willoughy
10th Apr, 2017
5.05
Having recently discovered how great cauliflower tastes when roasted this was a perfect recipe. Took note of other comments and added chickpeas to roast with the cauliflower and used dried cranberries instead of raisins. And added chopped crunchy apple and toasted walnuts just when serving this dish. A big thumbs up and now in my recipe book.